Buffalo Chicken Cheese Ball Recipe

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Buffalo Chicken Cheese Ball Recipe

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Spicy Buffalo wings and cheese are always so popular on an appetizer buffet that I decided to combine the two. Now we enjoy those flavors together on our favorite crackers. —Rebecca Clark, Warrior, Alabama
MAKES:
16 servings
TOTAL TIME:
Prep Time: 10 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep Time: 10 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons Buffalo wing sauce
  • 1 envelope ranch salad dressing mix
  • 1 cup shredded cooked chicken
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/3 cup crumbled blue cheese, optional
  • 1/2 cup finely shredded cheddar cheese
  • Celery sticks
  • Additional crumbled blue cheese and Buffalo wing sauce

Directions

In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour.
Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic wrap; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Buffalo Chicken Cheese Ball in Taste of Home Christmas Annual Annual 2015, p7

  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons Buffalo wing sauce
  • 1 envelope ranch salad dressing mix
  • 1 cup shredded cooked chicken
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/3 cup crumbled blue cheese, optional
  • 1/2 cup finely shredded cheddar cheese
  • Celery sticks
  • Additional crumbled blue cheese and Buffalo wing sauce
  1. In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour.
  2. Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic wrap; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce. Yield: 2 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Buffalo Chicken Cheese Ball in Taste of Home Christmas Annual Annual 2015, p7

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